Christmas Dinner Leftovers

I hope your Christmas was wonderful! We had a very special time with our family. It was sweet to be together and celebrate the birth of our Savior. We enjoyed a delicious lasagna dinner at my sister's on Christmas Eve, a special breakfast Christmas morning prepared by my daughter-in-law, and we had a great meal Christmas evening with all of my husband's family.

We served country ham, a Kentucky favorite, as well as turkey. If you happen to have turkey and ham leftovers and need an idea for how to use them, I thought I would share a favorite dish of our family's--Kentucky Hot Browns. If you've never had a hot brown, you're in for a treat. The recipe originated from the Brown's Hotel in Louisville. There are many varieties of the hot brown but most include toast, turkey, tomato, cheese sauce and bacon. It's not a low-fat dish but the diets don't start for a few days which gives you enough time to do something creative with those leftovers! Enjoy!

Christmas Morning Tradition

I believe traditions are so important in a family. They are what make your family unique and what makes holidays and special days memorable. Christmas seems to offer an especially great opportunity to host family traditions. As a child, one of our traditions was that we opened our gifts on Christmas Eve. We usually got pajamas or night gowns and robes that we opened early so we could wear them to bed that night. Traditions don't have to be major things--they are just what makes the holiday special for your family.
One of the things we always did in our family was have a special breakfast on Christmas morning. It always included Orange Julius, some type of breakfast casserole, and some type of sweet bread. Christmas breakfast was something we all looked forward to and it tided us over until our Christmas dinner which was usually served around 2:00 in the afternoon.

This year one of my daughters in law offered to make breakfast for us. (What a treat!) A tradition in her family that her mother started was cooking sausage with apples and serving it with biscuits. Emily has continued this tradition for her and Jared during the three years they have been married. I love that they are making the holidays special in their own way.

I offered to help out and she asked that I make the Orange Julius and coffee. I also plan to make sticky buns to add to the meal. They are so good, but a little work. If you want an easier recipe for a sweet addition to breakfast, I would suggest these cinnamon rolls. They are so easy and can be made in about 15 minutes plus baking time.

If you have a tradition in your family, I encourage you to keep it up. If not, why not start one this year?

Cinnamon Rolls

1 package crescent rolls
soft margarine
sugar
cinnamon
raisins and nuts (optional)
1 c. confectionery sugar
milk

Remove rolls from package and leave two sections of four rolls connected. Set one section of 4 aside. With long edge closest to you, lightly press the seams together to seal. Spread rolls with soft margarine, sprinkle generously with cinnamon. Sprinkle sugar, nuts and raisins over cinnamon. Beginning on the end closest to you, roll tightly. Cut into 1 1/2" pieces and place cut side up on small pan (I use the Pampered Chef mini bar pan). Proceed with the other section of crescent rolls. Bake at 400 degrees for approximately 15 minutes or until lightly browned. Make a confectionery sugar glaze by stirring enough milk into sugar to make a drizzling consistency. Drizzle over warm rolls and serve immediately. These warm up nicely in the microwave.

Click here for a printable version of this recipe.

Traditions That Live On

Marrying into the White family brought new Christmas traditions and new recipes. Jeff's mother, Katherine, and grandmother, known as Grannie, were both wonderful cooks. I learned many secrets from each of them. Grannie made the best fried apples and creamed corn. Katherine's cornbread was always crisp and delicious. One of the Christmas traditions Katherine made every year was custard. I'll have to admit that at first, the egg smell was a bit too much for me, but over the years I have come to appreciate the thick, creamy taste of her custard. Her secret ingredient was marshmallows. After the custard had coated the back of the spoon, the sugar and vanilla had been added, she stirred in a bag of marshmallows that lended a wonderful texture to the custard.

Katherine is enjoying her first Christmas in heaven this year, so it's up to me to make custard for those in the family who have also acquired the taste for this labor of love. What Christmas traditions has your family handed down from generation to generation? I would love to hear from you!

Custard
1 dozen eggs
1 gallon of milk
1 T. vanilla
2 c. sugar
1 10-oz. bag of miniature marshmallows

In a large pan that can be placed over a double boiler, beat eggs well. Add milk and stir well. Place over double boiler that is on medium heat. Cook slowly. As mixture begins to warm, add sugar. Stir constantly until mixture thickens and coats the back of a metal spoon. Remove from heat and add vanilla and marshmallows. Place pan in ice water and stir 2 minutes to cool.

(Note: Cooking this amount takes patience and time! Don't try to hurry the process or you will end up with scrambled eggs.) When you are ready to pour into a jar to store, I would suggest straining it with a sieve to eliminate any small pieces of egg that may have cooked up. Stir custard each time you serve it.

Click here for a printable version of this recipe.

A Light Worth Celebrating!

(Please indulge me a little today. This is a longer than normal post, but I feel inspired!)

This past Friday evening the snow started falling in what looked like layers. Looking out my living room window, it seemed as though I was standing in front of a stage as the backdrop of snow was put into place. It was beautiful as evidenced by this picture Jeff took from our carport. What we didn't know as we drifted off to sleep that night was that the snow continued to fall in sheets and by the time we woke up Saturday morning, we had accumulated 8"! Many power lines were down from the weight of the wet snow and the temperature in our house attested to the fact that the heat had been off for several hours as we nestled obliviously under our blankets.

Jeff quickly set about lighting the gas fireplace and turned the chairs so we could sit close. They say necessity is the mother of invention and the necessity that morning was for hot water for a nice cup of hot tea. Jeff patiently held a pot of water over the flames and in no time, we were both sipping our hot beverages. Ahh, what fun . . . at least for a little while! We spent the day watching cars maneuver down Little Paint Road and even managed a short trip to the church where we discovered the electricity was still on. We headed home and after an attempt at sledding down the neighbor's driveway and making a snowman and a snowball or two, we set about the task of finding candles in preparation of the night ahead. As the minutes ticked away, darkness fell very heavily. There was not a light to be seen outside which almost seemed a little eerie. We were thankful for the many candles we had placed around the house earlier which helped us as we made trips down the hallway to the bedrooms and bathroom. We received several phone calls throughout the day from friends and family who wanted to see how we were doing, offered a room, a shower, a meal.

After passing the evening playing Skip-Bo, we decided to sleep in the living room close to the warmth of the fire and thankful for the candle sconces on the wall that lit the hallway for those middle-of-the night trips down the hall. The morning light was welcome and still very cold. We chose our clothes for church and while Jeff headed off to the home of a nearby church family to shower, I locked myself in one of the bathrooms at church to make myself presentable.

We had a sweet service with those who were able to make it to church. Most were surprised when they heard that we were still without power. We were honored to be guests of one of the sweet families from church for lunch afterwards then returned to the cold of our home and the looming darkness. What had started out as kind of fun was beginning to be dreaded. Thankfully, one of our friends offered the use of a generator which powered a couple lamps and Jeff's laptop computer. We spent a couple hours reading and enjoying the ability to function somewhat normally. Be it ever so quiet, I heard a "beep, beep, beep." "What was that?" "It's the phone! The lights are on! The electricity has been restored!" Yahoo! Celebration!

As I began to put away the candles, mop up the water from the now-thawed freezer, and wash the dishes, the Lord touched me so tenderly about all we had just experienced. This morning this was the Bible reading that went along with a devotion I read. It is 1 John 1:5-8:

"This is the message we have heard from him and declare to you: God is light; in him there is no darkness at all. If we claim to have fellowship with him yet walk in the darkness, we lie and do not live by the truth. But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus, his Son, purifies us from all sin. " Here were a few analogies from our experience in the darkness:

• Our Heavenly Father sent his son Jesus into the world to bring light to a sin-dark world. How I rejoice in the Light he is to me!

• There are many in the world who are still in darkness, fumbling around, trying to make it with light substitutes. Nothing can replicate the Light of God.


• We can fool people and make them believe we are in the Light when in reality, we are stumbling around in darkness. Why? ? There's nothing like the Light Christ brings!


• Those of us who have the Light need to be concerned about those in the darkness. Just as many called and offered encouragement and were a blessing to us, those of us who are walking in the Light of God can be used by God to encourage those who have yet come to know Him. Your influence, my influence in their life cannot be underestimated.


• Some of us are small instruments, some larger (candles vs. generators) yet all have their purpose and are needed. Am I fulfilling my purpose to encourage others to come to the Light of the World?


• When the Light comes, when one comes to Christ and finds the true source of Light, there should be great rejoicing!

The candles are back in the drawer, the food is all back in the refrigerator, and the Christmas lights are shining brightly. As life returns to normal, I'm thankful for the opportunity as we approach the week of Christmas to truly appreciate the light that was born into the world in the form of a baby. I pray you too know him--he is a light worth celebrating!

If you need a good appetizer for a celebration this week, here's one of my family's favorites.

Hot Artichoke Crabmeat Dip
1 pkg. (8 oz) cream cheese, softened
1 cup mayonnaise
1 can (14 oz) artichoke hearts in water drained and chopped
1 1/2 cup crab meat
3/4 cup (3 oz) grated parmesan cheese
1/3 cup thinly sliced green onions with tops
1 garlic clove, pressed
1 zest of lemon
1/8 tsp ground black pepper
1/3 cup chopped red bell pepper (optional garnish)

Preheat oven to 350F. Combine cream cheese and mayonnaise, mix well. Add artichokes, crab, parmesan cheese, green onions, garlic, lemon zest and black pepper; mix well. Spoon mixture into baking dish. Bake 25-30 minutes or until golden brown around edges. Garnish with additional green onions and or bell peppers.

Click here for a printable version of this recipe.

Cappuccino Flats

As promised earlier this week, here is one of the cookie recipes I made for our open house. This cookie is a coffee-flavored dough that is ultra-rich half-dipped in chocolate. The dough mixes up easily then you refrigerate it to let it set up, shape it into 2 rolls and chill until you are ready to bake. You then simply slice and bake. They are a little time consuming due to the chilling process, but I think they are worth the effort and so pretty dipped in the chocolate.

Cappuccino Flats
2 squares (2 oz.) unsweetened chocolate
2 c. all-purpose flour
1 t. ground cinnamon
1/4 t. salt
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1/2 c. packed brown sugar
1 T. instant coffee crystals
1 t. water
1 egg
1 1/2 c. semisweet chocolate pieces
2 T. shortening

• In a heavy small saucepan heat and stir unsweetened chocolate till melted. Remove from the heat and cool slightly. Meanwhile, stir together flour, cinnamon, and salt.
• In a large mixer bowl beat 1/2 c. shortening and butter or margarine till butter is softened. Add sugar and brown sugar and beat till fluffy. Stir coffee crystals into water till dissolved. Add coffee mixture, melted chocolate, and egg to butter mixture and beat well.
• Add flour mixture and beat till well mixed. cover and chill about 1 hour or till easy to handle. Shape into two 7-inch rolls. Wrap and chill for at least 6 hours or overnight.
• Cut into 1/4-inch slices. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or till edges are firm and lightly browned. Remove and cool.
• In a heavy small saucepan heat chocolate pieces and 3 T. shortening over low heat till melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool till chocolate is set. Makes about 55.

Click here for a printable version of this recipe.

Hot Cider

Today's recipe is for a hot beverage, perfect for a cold day or night! This recipe was actually given to me by Dr. Tom Cheatham, the dean of Basic & Applied Sciences at Middle Tennessee State University, who I was privileged to work for. I told Dr. Cheatham he was the most hospitable dean I had ever met. He often brought in homemade banana bread which he had made (I'll share that recipe some time!) and this hot cider. Both were consumed quickly and very much appreciated by the staff. He used a peculator to brew this, but since I don't have one, I simply put the all spice and cinnamon sticks in a coffee filter and tie it up with a twist tie and place it in the liquid while it simmers.

Here's to you, Dr. Cheatham!

Hot Cider
4 c. apple cider or apple juice
2 c. orange juice
2 c. cranberry juice
1/2 c. sugar
1 t. all spice
3 sticks of cinnamon

Combine all of the juices and sugar in a large Dutch oven. Place all spice and cinnamon sticks in a coffee filter and tie with a twist tie. Simmer.

Peppermint Punch

As I mentioned yesterday, Sunday we hosted our church family in our home for a Christmas open house. Jeff and I were so pleased that my parents joined us for the weekend. I was anxious for them to meet our church and anxious for our church to meet them. They didn't just come--they worked! They both were so helpful as we prepared for the open house and were so willing to serve as our guests arrived. They kept the punch bowl filled and the hot cider ladled up for those who wanted a cup.

The punch we served is a favorite of my sons. I discovered it not too many years ago and it is now the official Christmas punch. The best part is that there is no advance preparation. That is, unless you want to make an ice ring for the center. I had written a note on my recipe to make a ring of ginger ale and peppermint candies. I didn't make one for the open house but it would be a nice addition. Stir up a punch bowl of this delicious punch--and find a handsome couple to serve it for you!

Peppermint Punch
1 quart peppermint ice cream
1 c. milk
2 liters of ginger ale

Spoon ice cream into punch bowl and allow to soften. Blend in milk and ginger ale.

Blue Cheese Ball

If you've been following my blog this month, I apologize that I have missed a couple days over the weekend. We were out of town for a couple days cleaning my husband's childhood home in preparation for Christmas. Since his mother passed away this summer, all three sons and all of the the grandchildren have agreed to meet one last time at her home to celebrate Christmas. This will be the last gathering of this sort in this home before it will be sold. It will be a bittersweet time. Many sweet memories line the halls of that home that was lived in my my husband's family for right at 50 years. I'm sure there will be some funny stories relayed as we gather together as well as some reminiscing that will bring a tear or two. But it's all good. It's what Christmas is all about. We know that Jeff's mother, along with his dad and grandmother who also lived with them, are in heaven rejoicing in the promise that the Christ child brought that first Christmas.

The celebrations have begun in our home, as they probably have in yours. Last night we hosted an open house for our church family which was a joy. We are blessed to have a very nice parsonage and have enjoyed making it ours, but the real blessing is in sharing your home with others. It's such a great feeling to see your home filled with people who are special to you and watch them laugh, share together and enjoy food around your table. Last night I served several different types of cookies along with a cheese ball and crackers, relishes and Chex mix. This week I'll share some of the recipes from our evening. This cheese ball is a new recipe for me but certainly won't be the last time I make it. The flavors of the three cheeses was delicious. If you have a Kitchen Aid mixer, it makes light work of combining the cheese.

Whether you are hosting or being hosted, this would be a great item to try at a get-together!

Blue-Cheese Ball
2 8-oz. packages of cream cheese
1 c. crumbled blue cheese
1 c. shredded sharp Cheddar cheese
1/4 c. minced onion
1 T Worcestershire sauce
1 c. chopped walnuts or pecans

In a medium bowl, mix together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Roll in nuts until covered. Refrigerate or serve immediately.

Click here for a printable version of this recipe.

Cinnamon Candy

The ladies at our church have a tradition of sorts. Every year for quite a few years now, they make hard cinnamon candy as a fundraiser for a special Christmas offering that goes directly to missionaries. This year they sold one-pound bags for $6. I'm not sure the exact number of bags sold but I do know they have worked at least four separate days filling orders. The candy turns out beautifully and each person seems to know their job. Some measure ingredients for the pot, some are stirrers (a very hot job that requires much patience), some are flippers once the candy has reached hard-ball stage and is poured out onto the marble slab, and some are cutters cutting the candy into bite-size pieces. Beautiful powdered-sugar coated cinnamon candy isn't the only thing that is produced, because along with the candy, there is some sweet fellowship that occurs during the process. There is much laughter, sweet sharing, and cares relayed.

There is so much more to cooking than what meets the eye. It is what happens in the process that draws our hearts together. It may be during preparation, it may be at the table as a meal is eaten. It can even happen during cleanup for those precious folks who linger to help! Regardless of when it happens, it is sweet. I hope as you spend time in your kitchen during these days leading up to Christmas you experience fellowship as sweet as your goodies.

My recipe for today is for the cinnamon candy our ladies make. Gather a couple friends and stir up a batch to share with neighbors. While you're at it, stir in a little laughter. It'll make the candy taste that much better.

Cinnamon Candy
2 c. sugar
1/2 c. Karo syrup
1/2 c. water
Cinnamon candy flavoring
Red food coloring

Combine the sugar, Karo and water in a heavy saucepan. Cook over medium heat and boil to hard crack (300 degrees), stirring constantly. Remove from heat and add cinnamon candy flavoring and red food coloring. (Be careful because this will cause steam and burn your face.) You can pour this onto a marble slab, flipping occasionally with a metal spatula to cool. Continue to flip until the candy no longer "runs." Cut candy into bite-size pieces. (Or, you can pour candy mixture onto a greased cookie sheet. Crack into pieces after candy has cooled and is hard. Pour powdered sugar on candy and shake in strainer.)

Click here for a printable version of this recipe.

Brownie Mix

Brownie mix in a jar--as pretty in the jar as they are are delicious when they are baked. Include a tag with instructions for how to make the brownies. Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder so the other layers will show through the glass.

Brownie Mix
1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans

Directions: Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer.

Attach a tag with the following instructions: Brownie Mix in a Jar
1. Preheat the oven to 350 degrees F. Grease and flour a 9x13inch baking pan.
2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan.
3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

Click here for a printable version of this recipe.

Hot Spiced Tea Mix

If you know someone who loves a hot cup of tea, this would be the perfect gift for them. It's quick to mix up and with the cinnamon and cloves, the enjoyment begins with the aroma.

Spiced Tea
2 c. Tang
1 envelope of lemonade mix
1 3/4 c. sugar
1 t. cinnamon
1/2 c. instant tea
1/2 t. crushed cloves

Combine ingredients well and store in air-tight container.

To make an individual serving, pleace 3-4 t. of mix in mug and add hot water. Stir well.

Click here for a printable version of this recipe.

Jar Recipes - Hot Chocolate

This week will be filled with suggestions for gifts you can give in a jar. These homemade gifts are thoughtful, pretty, and each deliver a comfort factor. What's better on a cold night than a hot mug of hot chocolate? Spoon the mix into pint-sized jars. Place a square of Christmas fabric cut with pinking shears over the lid and tie with a coordinating ribbon. Tie a tag around the jar with instructions for making each cup.

Hot Chocolate Mix
1 box (20 cup) dry milk
1 1/2 jars (16 oz) coffee creamer
1 large can Nestles Quick (28 oz)
1 cup powdered sugar

Directions: Mix ingredients together in a large pot or dishpan. Store in containers with tight fitting lids.

To Serve: Add 4 heaping Tbsp of cocoa mix to a cup. Add hot water and stir.

Makes 25 cups mix

Click here for a printable version of this recipe.

A Cookie Jar Full

I have recently become familiar with Susan Branch's beautiful books and art. She has some darling books for the seasons filled with many creative ideas for making each one special. She also has a profile on Facebook, a web site and a monthly newsletter you can have emailed to you. (You will find links to Facebook and her newsletter under the cookie jar.) This post was on her Facebook page this week. If you click on the names of the cookies , treats, or beverages, it will take you to the recipe. There's so much there, you won't know which one to try first. I'm hoping Santa is reading this blog so he can put one or two of Susan's books under my tree!

And You Think You're Busy!

With everything that there is to do in order to be "ready" for Christmas (see my December 1 post), most of us would agree that our days are very busy this month. Imagine adding to that busyness being the parent of quadruplets! I had the privilege of meeting Suzy and her husband Ted last year after she gave birth to their precious babies December 24. I became acquainted with them through a friend at church who was coordinating helpers for this now very busy family. Having some time to spare, and loving babies as I do, I went to their home several times and tried to be of some assistance. To say that I was impressed with this young couple would be an understatement. The way they handled the demands of parenting four newborn babies was incredible. When faced with dilemmas such as illness, intolerance to formula, sleeplessness, etc., they handled each situation calmly and so lovingly cared for their precious family. Soon the babies will celebrate their first birthday so you can imagine the activity that is bustling about in their home. The babies are crawling, discovering each other, and enjoying their mobility. Yet Suzy still manages to find time to cook and even make goodies for the holidays. I told you--she's incredible!

This recipe for peanut brittle was one she posted on Facebook this week and was a recipe from her aunt. I used to make this years ago and had forgotten how good (and easy!) it is. Suzy said she made this in ten minutes. I guess if Suzy can take the time to make the holidays special, we have no excuse! Thanks Suzy and Ted for your inspiration and for the recipe. Hugs to you both and the babies!

Peanut Brittle

1 c. granulated sugar
1/2 c. light corn syrup
1 c. unsalted peanuts
1 T. butter
1 t. vanilla
1 t. baking soda

Butter a cookie sheet and set aside. In a 1.5-quart casserole, combine sugar and corn syrup; mix well. Microwave on high 4 minutes. Add peanuts; mix well. Microwave 3minutes. Add butter and vanilla; mix well. Microwave 2 minutes. Add baking soda; mix well. Pour onto cookie sheet and cool. Break into pieces and enjoy!

Click here for a printable version of this recipe.

The Smell of Christmas

Each season has smells that just seem to make them special and unique. In the spring, it's the fresh small of rain. Summer conjures up smells of freshly-mowed grass. Christmas has several smells. There's nothing like the smell of a fresh evergreen tree or pine branches. (Yes, they are messy but you have to admit, they smell wonderful!) Another aroma that seems to belong to Christmas is the aroma of spices--cinnamon, ginger, nutmeg. I remember my mom always enjoyed desserts that had that old-time Christmas taste. Plum pudding, molasses cookies, gingerbread, etc. I used to love to watch my maternal grandfather eat. His teeth clicked when he chewed, thanks to his dentures, but that just added to the allure of his food. He always made everything look so good. I recall watching him mix soft butter with molasses then carefully spreading it over the last biscuit for dessert. I tried it once because it looked so enticing, but obviously Grandpa had a different palate than I did!

BUT, if you take that molasses and put it in these ginger cookies--now that's something else. The recipe calls for coarse sugar to roll the dough in. I finally found that Wilton makes a coarse sugar which you can purchase at most stores that carry Wilton products. I found it in the baking aisle at Wal-Mart rather than in the craft area. (It is also fine to simply use granulated sugar.) This makes about 5 dozen cookies which is another reason it's one of my favorites.

Bake a batch and take in the smell of Christmas!

Ginger Cookies
4 1/2 c. flour
4 t. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
1/4 c. coarse sugar

In medium mixing bowl stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening until softened. Gradually add the 2 c. sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Roll 1 T. of dough into a ball (or 2 T. for a larger cookie). Roll in the sugar. Bake on ungreased baking sheet at 350 degrees for 12-14 minutes (don't overbake). Let stand 2 minutes before transferring to wire rack to cool.

Click here for a printable version of this recipe.

Better with Time!

If you would like to get a head start on your holiday baking, the cookie for today is a great choice. These pecan shortbread cookies get better as they age which means you can make them early in the month and enjoy them for the next few weeks. You can also make the dough, place it in the freezer, then bake them when you're ready. The almond extract gives this dough a great flavor. Enjoy!

Pecan Shortbread Cookies
1 3/4 c. flour
1/2 t. vanilla
1/2 c. sugar
pinch of salt
2 drops of almond extract
1 c. pecans
1 c. butter at room temperature

Cream butter in mixer with sugar and vanilla. Add flour in small additions. Don't beat dough too much. Scrape down bowl during mixing. Add pecans. Add almond extract. Wrap dough in plastic wrap. Press dough into a flat rectangle. Chill 1 hour or more.

Preheat oven to 325 bake 15 to 20 minutes. Lightly flour surface and rolling pin. Roll 1/4" thick. Sprinkle w/sugar, press into dough with rolling pin. Use 2 1/2" cutter. Bake on parchment covered cookie sheet. Don't brown, bake just until lightly colored. Makes 22-24 cookies.

Click here for a printable version of this recipe.

December 1!

The sun is shining, the grass is green . . . well, I guess I'll have to stop there because as I look out my window, there are no orange or palm trees swaying. But, really--can you believe it's December 1? In two weeks my youngest son and his wife will celebrate their first wedding anniversary. It seems impossible that a year ago, we were in the midst of preparing for their wedding. But regardless of what it seems, it truly is December which means getting ready for the one of the most wonderful holidays of the year. Without Christmas, where would our world be? We would be without hope, without joy, without redemption.

Jeff's sermon Sunday was titled, "Are You Ready for Christmas?" In our minds we are all screaming, "NO!" The encouragement was in preparing our hearts for Christmas--not just our homes and gift lists. Are we ready to reflect and remember the blessing of the birth of our Savior? I hope you will take time each day as you work on preparing physically for the holidays to ready your heart as well. I have a feeling that as we do that, regardless of what we do or don't accomplish on our to-do list, this year's Christmas will be filled with joy.

As promised, each day I will share recipe and gift-giving suggestions from my recipe box. Today's is Oreo truffles. If you've never had them, you're in for a treat! They are extremely easy to make and oh, so good! Try this recipe. I recommend chilling the balls about an hour or so before proceeding to dipping. I would also like to suggest adding different flavorings such as peppermint extract or vanilla for a twist. You could also dip some in white chocolate and drizzle them with dark chocolate or visa versa. Instead of dipping in chocolate, you can roll them in coconut, chopped nuts, chocolate sprinkles, or cocoa.

Are you ready for Christmas? You're one step closer!

Thanksgiving 2009

All too quickly, Thanksgiving 2009 is history. All the planning, coordination of what time to cook what so that everything is ready on time, all the looking forward is now past. I trust yours was as special as ours was. Although we missed being with our boys and their wives, we were blessed to be with the rest of our family minus my nephew and his family who live in Colorado.

I just thought I would report that all the desserts I took to my sister's turned out great. My brother in law informed me that he tried all four that I brought (one was a pumpkin roll given to me by a friend) and that the apple pie was the best. (Here's a picture of the middle of the pie.) I had a half slice of the gingered pumpkin (outstanding!) and a half slice of the derby (very good too!).

I wonder what you either served at your home or took to someone else's home? I would love some recommendations for some great recipes! Leave me a comment and tell me how your Thanksgiving was. I would enjoy hearing from YOU! And if you tried one of my recipes, I hope you had good success. Most of all, I hope you realize all that you have to be thankful for. We are blessed indeed!

Beginning December1, I will have a special edition of My Recipe Box for the Christmas holidays. Be sure to check in daily!

Proud Kentuckians!

My husband is originally from Kentucky and although I was born in Michigan and lived there until I was 13, I claim Kentucky as my home. I lived in Kentucky from 7th grade until I got married when I was 20 (yes, I know--I was very young!). We may be partial, but we love Kentucky for its beautiful horse farms, rolling white fences, and these days, the mountains. (This picture was taken in my sister's neighborhood.) We have been back in Kentucky now since August and we still forget from time to time that we are actually here. We'll catch ourselves saying "When we go to Kentucky . . . " Then it dawns on us--we ARE in Kentucky! We are so happy to be back in the Bluegrass state, despite the fact that I heard today that we are to receive a higher than normal amount of snow this winter.

Another Kentucky favorite of ours is derby pie--or I should say Kentucky derby pie. It's almost as famous as the derby. It's a chocolaty, gooey pie that definitely calls for a tall glass of cold milk as its companion. This will be another dessert that I will be taking to my sister's when we go to Kentucky Thursday--oh yeah--we ARE in Kentucky!

1/2 c. butter

1 c. sugar
2 eggs
1 t. vanilla

1/2 c. all-purpose flour

1 c. broken English walnuts or pecans

1 6 oz. package chocolate chips

Cream butter and sugar. Beat in eggs and flour. Add vanilla. Stir in chocolate chips and nuts. Pour in unbaked 9" pie shell. Bake at 350 degrees for 30 minutes or until top is golden brown.

Click here for a printable version of this recipe.

A Twist on Pumpkin Pie

Thanksgiving is one of my favorite holidays. I think that's why I resent the push of the media to skim over it. It seems we go directly from Halloween right to Christmas. I know it honors the Lord when we take the time to be thankful. He has blessed us so much! Our hearts should overflow with praise to Him for his goodness. I heard someone say that if God hadn't done anything else but sent Jesus to save us, that would have been enough for us to praise Him through all eternity. If you are like me, you have that and so much more to be thankful for. I hope as you gather this week that you will take a few moments to express your thanks. Make a list and include not just the big things but the small things. They all come from the hand of God.

If you happen to be baking pumpkin pie for your Thanksgiving dinner, here's a recipe I found on the Cooking Light web site. It's pumpkin pie with a gingersnap topping and was rated with five stars. Who knows? Maybe this recipe will end up on your list of blessings!

Dianne to the Rescue!

A friend called out on Facebook (Hey, Joe Davis!) needing an easy dessert. Dianne to the rescue! This is another Pampered Chef recipe and one of my favorites. I just hope I'm not too late!

Banana Cream Supreme
16 graham crackers crushed or 1 1/4 c. crumbs
1/4 c. melted margarine
3 T. sugar
1 container (12 oz.) whipped topping
1 c. sour cream
1 package (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 T. pecans

Combine graham cracker crumbs and melted margarine. Press mixture onto flat bottom of springform pan (you could also use a pie plate). In a bowl, whisk together whipped topping and sour cream. Add pudding mix and combine well. Spread half of the filing over crust. Slice bananas over filling. Spread remaining filling over bananas. Crush pecans (I place them in a plastic storage bag and zip shut then crush with a rolling pin or meat mallet). Sprinkle over filling. You can garnish with raspberries if you like. You can eat this immediately or refrigerate for 30 minutes to reach a colder serving temperature.

Click here for a printable version of this recipe.

Fall in a Cup!

I found a recipe this week in a Susan Branch book my sister had. Check out Susan's web site. Her books are filled with great ideas. This recipe appealed to me because I love the Pumpkin Pie Spice creamer that is available this time of year. Since I was visiting my sister, she obliged me and prepared this latte for dessert one evening. She wasn't crazy about it, but I thought it was very good. If you're calorie conscience, I think this is a good option for a treat since there's only 1 T. of brown sugar in a serving. Stir the ingredients in your favorite cup and drink in some fall!

Pumpkin Latte

2 heaping T. canned pumpkin
1 T. brown sugar
1 t. vanilla
1/2 t. pumpkin pie spice

Put all ingredients in a large mug. Fill cup halfway with coffee and stir well. Fill cup with hot milk and whisk. Top with whipped cream and a sprinkle of cinnamon.

Click here for a printable version of this recipe.

Fall Flavors Continued

I mentioned in my post yesterday that I was serving popovers along with the seafood chowder. Popovers are a very, very simple bread to make and take very few ingredients. They are very unusual but a favorite of mine and my husband. They are baked in a very hot oven for about 45 minutes and as they bake, they get very big and nice and brown. When you tear the popover open, you will see it is pretty much hollow inside with a very crunchy outside. It's a delicious accompaniment with soup. My one caution is not to overbeat them. If you do, they won't puff up. Enjoy!

Popovers
1 c. flour
1/2 t. salt
1 c. milk
2 eggs

Heat oven to 425 degrees. Combine all ingredients and beat just until smooth. (Overbeating will reduce volume.) Pour into well-greased deep muffin cups 3/4 full. Bake 40-45 minutes until golden brown. If not baked long enough, they will collapse. Serve at once.

(Yields 5-9 popovers)

Click here for a printable version of this recipe.

The Taste of Fall

I don't know if you're like me, but I have certain dishes that I save for specific seasons. Some of my fall favorites are chili, Swiss steak, apple cake, and many soups. I love to make soup because they are so satisfying to the stomach as well as the nose! There is something very comforting about walking into the house on a cool day and smelling something wonderful simmering away on the stove. I am having company tonight and although the weather is a bit warmer, the calendar says November so I better take advantage of the season. Winter will bring flavors and favorites of its own.

This recipe is from Pampered Chef and is simple to make and very hearty. I like soups because you can make them a couple days in advance then reheat when ready to serve. (Just be careful when you reheat this one not to overcook the shrimp which will make them tough.) I plan to serve cole slaw and popovers with my chowder tonight. Get out your Dutch oven and make a pot of chowder this week--hurry though, fall is flying by!

Seafood Chowder

4-5 medium red potatoes, cut into 1" cubes
1 c. chopped onion
1 c. sliced carrots
1 c. diced red bell pepper
2 cans (6 1/2 oz. each) minced clams, drained, reserving juice
1 T. butter or margarine
2 14.5 oz. cans chicken broth
1/2 t. salt
1/4 t. black pepper
3/4 c. all-purpose flour
2 c. half and half (light cream--I buy the low-fat)
1 lb. fresh by scallops
1 lb. frozen cooked medium shrimp, thawed, rinsed and tails removed
Snipped parsley

Cut potatoes into 1" cubes to measure 3 cups. Chop ion, slice carrots, celery and dice bell pepper. Drain clams reserving clam juice. If clam juice does not measure 1 cup, add enough water to equal 1 cup.
Melt butter in Dutch oven over medium heat. Add onion; cook 3 minutes or until onion is tender. Add potatoes, carrots, celery, bell pepper, reserved clam juice, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3 minutes or until potatoes are tender.
Meanwhile, measure flour into a small bowl. Whisk in half-and-half until smooth.
Add clams, scallops and shrimp to chowder; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Cover until ready to serve. Sprinkle with parsley. (Yield: 12 servings)

Click here for a printable version of this recipe.)

Caramel Chews--A Great Gift

If you are like me, along with cookbooks and recipe boxes that hold favorite recipe cards, you have many loose sheets of 8 1/2" x 11" paper that hold recipes that you have printed off of the internet (and maybe even some of mine from this blog!). A couple years ago I found a great three-ring binder made just for these papers. It has a stand in the back that I can pop out when I am using one of the recipes. I purchased some tabs that I could write on to separate my recipes into categories. I purchased my binder at Wal-Mart but you can probably find them at any store that sells scapbooking materials. I found a recipe binder at Big Lots the other day for $4. I highly recommend one if you're a recipe collector.

As I was going through my binder today trying to find an idea for something to take to our church bake sale this Sunday, I came across a recipe I printed off August 9, 1999. It is definitely a keeper and my chosen recipe for the sale. It is for Katie Brown's Carmel Chews. They are relatively easy to make, they are chewy, DELICIOUS, and they make a pan full! I can easily have two or three bags to offer for the auction and maybe even send some to a homesick niece at college. As Ina Garten says, "Who wouldn't like that?"

If you have a gift to make, an item to make for a bake sale, or someone who would just appreciate a homemade candy, try these. It is a little tedious wrapping each caramel but trust, me--it's worth every minute. Print the recipe off--and buy yourself a binder. You'll want to keep this one!

Caramel Chews

1 c. butter
2 c. sugar
1 c. light corn syrup
1 can sweetened condensed milk
1 t. vanilla
2 c. broken walnuts, pecans, almonds or peanuts

Slice butter into pieces and melt in saucepan. Add sugar, corn syrup and sweetened condensed milk. Stir constantly and cook until it reaches 240 degrees on a candy thermometer. Mixture will turn a golden color. Remove from heat and add nuts; stir in vanilla.
Pour into lightly greased jelly roll size pan. (Using butter to grease your pan will give the chews more flavor and allow them to slip out of the pan easily.) Let cool and harden at room temperature for 2-3 hours. They are ready to cut when you press down on them and it doesn't leave a mark.
Cut waxed paper into squares. Use a flexible spatula to cut out chews in approximately 1" x 2" pieces. Wrap in waxed paper by rolling it and twisting the ends.

Click here for a printable version of this recipe.

Overcoming Discouragement

Settled now into our new home in Eastern Kentucky, we have had the privilege of having out-of-town guests as well as new friends in our new church to our home for dinner. My husband spoke yesterday about ways to overcome discouragement. I mentioned to him that one way I get my mind in a healthy frame of mind is serving others. I ask the Lord to place someone on my heart who needs encouragement. I send cards, an email note, make a phone call or make a meal. Having others into our home and sharing a meal together is another great way to lift up your heart. With cooler weather and shorter days coming soon, I encourage you to open up your heart and home to others. I know you will be blessed.

I served these biscuits recently when we had some friends over and received a great compliment when they were certain these were homemade biscuits. They are actually made from canned biscuits and are extremely easy to make--they just have a lot of good flavor.

Tiny Herbed Biscuits

1 can (10 count) refrigerated biscuits
1/4 c. butter or margarine
1 1/2 t. celery flakes
1 1/2 t. parsley flakes
1/2 t. dill weed or seed
1 t. instant minced onion
1 1/2 T. grated Parmesan cheese

Melt butter in an 8 or 9-inch round cake pan. Stir in all the seasonings (except cheese). Quarter each biscuit and roll in butter mixture. Keep adding more pieces until all have been turned around and covered with mixture. Sprinkle with cheese. Bake at 425 degrees for 12-15 minutes. Place plate over cake pan and invert biscuits onto plate.

Click here for a printable version of this recipe.

Two Broccoli Casseroles

I two have recipes for broccoli casseroles that I love. One recipe comes from my sister Sharee and the other recipe from my twin sister, Denise. They are both very good but they are very different. Sharee's recipe is a little easier to prepare. Denise's recipe isn't difficult,it just involves a little more time. I hope you'll try them both and see which one is your favorite. I thank my sisters for these recipes and for what they mean to me. I love you both and consider you two of my best friends. I am blessed to have you!

Cheesy Broccoli Casserole

16 oz. frozen chopped broccoli
1 can cream of mushroom soup
8 oz. Velveeta Cheese
Ritz Crackers
2 T. margarine

Thaw broccoli and place in 13 x 9" dish. Spread soup over broccoli then top with slices of Velveeta cheese. I just cover the broccoli with one layer of cheese. Top with crushed Ritz crackers. Dot margarine over crackers. Bake 350 degrees for 30 minutes or until bubbly.

Click here for a printable version of this recipe.

Broccoli with Walnuts

3 10 oz. packages frozen chopped broccoli thawed
1 stick margarine, melted
1/4 c. flour
1 1/2 T instant chicken granules
2 c. milk
2/3 c. hot water
6 T. margarine
2 c. Pepperidge Farm stuffing mix
2/3 c. chopped walnuts

Arrange broccoli in buttered 9 x 13 dish. Melt one stick of margarine in small saucepan. Add flour and chicken granules. Cook a few minutes, stirring constantly. Add milk gradually and stir until smooth and thick. Pour this over broccoli. Melt 6 T. margarine in hot water. Add stuffing mix and toss to combine well. Add walnuts. Spoon on top of broccoli and bake uncovered in a 400 degree oven for about 30 minutes.

Click here for a printable version of this recipe.

Cream of Wild Rice Soup

There are certain types of food that I feel belong to specific seasons. Soup is one of those foods and I think fall and winter are perfect seasons to debut some great soup recipes. Last weekend I attended a retreat for pastors' wives and we were served this amazing chicken soup. I was thrilled to get the recipe because it is my new favorite soup. Serve it with a nice crispy popover and it will be a perfect meal for a cool evening. It's on my menu for this week--how about you? Here's to the first day of fall . . .

2 c. cooked wild rice
1 large onion, finely diced
1 carrot, finely diced or shredded
1 celery rib, finely diced
1 c. finely diced ham
1/2 c. butter
4 T. flour
8 c. chicken broth
1 c. cooked diced chicken
4-5 slices crisp bacon
salt and pepper to taste
1 c. light cream or half and half

Prepare the wild rice in a 4-5 quart dutch oven. Set aside. Saute' onion, carrot, celery and ham in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour a little at a time, stirring and cooking until the flour is blended in well, but not browned. Slowly add the chicken broth stirring until all the flour/butter/vegetable mixture is blended well. Add the wild rice, cooked chicken and bacon and season to taste. Heat thoroughly. Add the cream and reheat gently, but do not boil. Yields 12 servings.

Click here for a printable version of this recipe.

Overnight French Toast

My husband and I have recently relocated from Indiana to Kentucky (cheers for being back in the South!). We have already been blessed to have had overnight company. I love having the opportunity to share our home with others. It's so great to be able to sit down over a good meal and catch up. When friends and family come to visit, I certainly don't want to spend tons of time in the kitchen. I'm so thankful for this recipe for Overnight French toast sent to me by a fellow pastor's wife while I was in Tennessee. It can be made the night before and simply baked in the oven in the morning. I served this recently when we had our first overnight guests and served it with sausage and a fresh fruit bowl. This was my first time to make this dish but it certainly won't be my last! Do you have a favorite overnight recipe to share with me? Send it my way!

12 slices day-old French bread (I used sourdough--enough to fill a 9x13 dish)
5 eggs
2 1/2 c. milk
1 c. packed brown sugar, divided
1 t. vanilla extract
1/2 t. ground nutmeg
1/4 c. butter or margarine, melted
1 c. chopped pecans
2 c. fresh or frozen blueberries

Arrange bread in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 c. brown sugar, vanilla and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining 1/4 c. brown sugar; drizzle over the top. Bake uncovered at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

Click here for a printable version of this recipe.

Possibly a New Favorite Chocolate Cake!

An added blessing of our recent move to Eastern Kentucky to begin a new pastorate is being much closer to my parents and both of my sisters. This past weekend my husband and I took the opportunity to visit my twin sister, Denise, and her family in Eastern Tennessee, only 2 1/2 hours away. Denise, also a pastor's wife, is a great cook and entertains many guests in their home almost weekly. In fact, I doubt that a week goes by when they don't have a guest in their home for a meal.

Denise continues the tradition of our mother serving Sunday dinner following morning worship. Yesterday she served a delicious rosemary chicken dish as the main course. The meal was topped off with this sinfully chocolate cake which was decadent to say the least! Believe it or not, the recipe actually comes from Cooking Light. I think the "light" part is in the reduced fat mayonnaise but you won't notice. Try it--I think you'll have a new favorite too. And if you have given up having dinner after church on Sunday morning, I encourage you to try it again too. Times spent around the table discussing things learned that morning in worship enhance a great meal! Blessings!

Good Friends

Have you ever met someone and instantly felt a connection? That's how I felt when I met my friend Caryol. Jeff and I visited Caryol and Rich's church one Sunday and afterwards went to lunch. While we visited, I knew this was someone I wanted to get to know better. Caryol has a devotion to the Lord which is so obvious to anyone who meets her. He is her strength and refuge. She and Rich had a sweet relationship as husband and wife. Another friend commented that Rich treated Caryol like a princess and Caryol said, "No, a queen." My friendship with Caryol has only evolved over the last year and in this year, Caryol was Rich's cheerleader and helpmate as he battled cancer. Sadly, Rich's cancer took his life very quickly. If you were blessed to be able to become a friend of Caryol's, you would never hear anything but praise to her almighty God. She's not bitter, angry, or hopeless. She is radiant and filled with God's spirit. He is evident in her life. I pray you have someone like her in your life who encourages you, as Caryol encourages me, to be a sweet aroma of Christ to all who come near.

This recipe is for her because as Caryol would, she continues to serve in her church. She wanted a pasta salad to serve at a ladies' meeting to go along with wraps, fresh fruit and cookies. I love you, my friend. Enjoy!


Rainbow Pasta Salad
12 oz. rainbow rotini, cooked and drained
1 small bunch broccoli florets
3 chopped green onions
1 rib celery, chopped
1 4-oz. can pitted black olives sliced
1/4 c. stuffed green olives sliced
1 14-oz. artichokes, drained
1/2 c. each green, red and yellow peppers
3/4 T. garlic salt
3/4 T. parsley
3/4 T seasoned salt
salt & pepper to taste
1/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
3 T. apple cider vinegar

Combine cooked pasta, broccoli, green onions, celery, olives, artichokes, and peppers in a large bowl and toss to mix. Season with spices. Sprinkle with the cheese. Add the olive oil and apple cider vinegar and toss to mix well. Chill covered 24 hours.

Click here for a printable version of this recipe.

Company for Breakfast?

The summer months provide the opportunity for family and friends to visit for a couple days. Another of the great benefits of summer--freedom to travel. When I am expecting company, I like to have some things made ahead of time, especially for breakfast. Most nights are late and as the hostess, it's a little easier to be up and ready for breakfast when I have something prepared in advance. I found the recipe for Morning Glory Muffins in the Southern Living Magazine recently and have made them twice now. They are loaded with crushed pineapple, raisins, shredded carrots, raisins and nuts and are very moist. (My husband suggested they would be delicious with a little cream cheese frosting, but since I serve these for breakfast, we skipped the frosting!) With a delicious muffin, scrambled eggs and bacon are always a nice combination. For something a little lighter, especially with all the great fruit this time of year, make a big bowl of fresh fruit--sliced strawberries, fresh blueberries, peaches, kiwi, and whatever other fresh fruit available at the grocery.

I encourage you to do a little advance prep before your guests arrive so you will enjoy your company as much as they enjoy your delicious muffins!

Morning Glory Muffins
Yield: 2 dozen muffins

Ingredients
1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins

Preparation
Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.

Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).

Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.

Click here for a printable version of this recipe.

Summer Treats

During these hot days of summer (applause, whistle, clap!) light and cool dishes and desserts are always more appealing than recipes that require a hot oven and lots of time in the kitchen. I'm always looking for desserts that are simple and refreshing. I discovered the recipe to follow for Jell-O Mousse a couple years ago in the Kraft Food & Family magazine and it brought back memories of Jell-O 1-2-3 from my childhood. You might remember it. As the Jell-O set, it formed three layers and as a child, I remember eating it layer by layer. This recipe creates two layers and it is so easy. With the many flavors of Jell-O, the variations on this are numerous! (By the way, if you haven't checked out the Kraft web site, , I encourage you to do so. They offer coupons for FREE Kraft items such as sandwiches, coffee, pasta, etc. Also, go to Kraft Foods for an array of great recipes. If you click on "Food and Family Archives" you will find the on-line version of the Kraft magazine.)

Another of my favorite recipes for summer are the Cool Whip pies. These are very fast to mix together and just need a little time to chill in the refrigerator.

Hope you are enjoying the lazy, hazy, crazy days of summer!

Jello-O-Mousse

3 c. boiling water

1 6-oz. package of Strawberry gelatin

1 16-oz. tub Cool Whip

Stir boiling water into dry gelatin mix in medium bowl, stirring at least 2 min. until completely dissolved. Add whipped topping to hot gelatin (you can even add frozen Cool Whip). Stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will be thin.) Pour into 10 glasses or a 6-cup mold or glass bowl sprayed with cooking spray. Refrigerate overnight or for 8 hours. If using a large mold, unmold onto serving plate just before serving.

Click here for a printable version of this recipe.

Easy Lime Pie

1 can (14 oz.) sweetened condensed milk

1 t. grated lime rind

1/3 c. lime juice

1 (8 oz.) tub Cool Whip

2-3 drops of green food coloring

1 prepared 8 or 9-inch graham cracker crumb crust

Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2-3 hours. Garnish with lime slices if desired.

Easy Lemon Pie: Prepare Easy Lime Pie as directed, substituting 1 t. grated lemon rind and 1/2 c. lemon juice for the lime rind and juice. Omit food coloring.

Click here for a printable version of this recipe.

Individual Lemon Meringue Tea Cakes

With graduation open houses, wedding showers, and other special occasions coming up, I thought this would be a good time to share this recipe. I made these last year for an open house for Kayla, my friend's daughter. They were very good--in fact, good enough that Kayla reminded her mom about them this weekend as they were reminiscing about her graduation last year. They are great for a large crowd because one recipe yields 48 individual cakes. Hope your celebration is memorable--these cakes are sure to help!

Lunch for a Crowd

My dream job has always been to cook/cater meals. I love the whole process from preparing the food to setting the table. Anyone who knows me well will be familiar with my phrase, "It's all about presentation." What looks enticing to the eye will usually also please the palate. So when my office job ended, I was pleased to have the opportunity to cater meals for my husband's office meetings. Catering these meals has been very satisfying for me and only encourages my "dreams!" The recipes that follow were prepared for a recent committee meeting and seemed to be enjoyed by all. In calculating my expenses, I realized that the turkey wraps, though they were delicious, weren't the most economical. I don't skimp on the ingredients so the deli turkey meat and the herb-flavored cheese ($5 for one package!) snuck a little from my profit--but it was worth it as evidenced by the clean plates!

Hope you are living YOUR dream!

Smoked Turkey Wraps

Southern Living

(Makes 8 servings)


2 (6.5-ounce) packages garlic-and-herb-flavored cheese, softened*
8 (10-inch) whole grain pita wraps or flour tortillas
Caramelized Onions
1 1/2 pounds thinly sliced smoked turkey
16 bacon slices, cooked and crumbled
4 cups loosely packed arugula or gourmet mixed baby salad greens

Spread softened cheese evenly over whole grain pita wraps; top cheese evenly with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill. Cut in half to serve.
* For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese for garlic-herb-flavored cheese.

Click here for a printable version of this recipe.

Ina Garten's Lemon Bars

Ingredients for the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions: Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Click here for a printable version of this recipe.

Orphan's Rice & Cheddar Biscuits

One of the great things about having grown children is when they come home to visit! Family dinners have always been very important to me and Jeff and we value the times we can have Jared and Brad and their wives home and their feet under our table. Recently Brad and Holly, our newlyweds, came for a visit, and as usual, they request their favorite meals. To go along with fajitas which they asked for, I prepared Orphan's Rice. This is a new dish for us, but both times I have made it, everyone loved it.

I grew up having Sunday "dinner." This is the noon meal on Sunday following morning worship. Jeff has always teased me that any other day of the week, it is called "lunch." I guess we called it dinner because on Sunday, it is the largest meal of the day. I tried as often as I could when Jared and Brad were home to have a special meal on Sundays. It often meant that Saturday evenings were filled with preparing dishes that could be ready to put in the oven after we got home from church or something that could cook while we were gone. It was well worth the effort! There is nothing better than to walk into the house after church and smell the wonderful aroma of a rump roast cooking in the crock pot! Along with a delicious meal, Sunday dinner also meant using the china and crystal. Why have it if you aren't going to use it and who is more important to impress than your family?

A new favorite bread for sopping up roast gravy are the takeoff on Red Lobster's cheddar biscuits. They are delicious and the best part is that the recipe calls for baking mix which makes them very fast to mix up. Go ahead--plan a delicious Sunday dinner for this week and bring out the fancy dishes and linens even if it's just you and your husband. He's worth it! (Pictured here are Holly, our nephew Jason, and Brad.)

A Yummy, Gooey Chocolate Dessert

I tried a recipe from the January 2009 issue of Southern Living for our small group tonight. Once again, Southern Living came through! The recipe was for hot fudge brownie cake. Spooning boiling water over the top of the cake creates a gooey pudding layer on the bottom. I served it with Cool Whip--it would also be great with vanilla ice cream. Get a spoon and dig in--or just skip the spoon and go in head first--it's that good!

Pastors' Wives Brunch

Today I had the honor of hosting eight sweet friends and pastors' wives for brunch. Brunch is a fun meal to serve because you can combine your favorite breakfast recipes with sweet items for a nice treat. Today's menu consisted of breakfast enchiladas, tomato grits, sticky buns, fresh fruit, orange Julius, coffee, and hot tea. I am notorious for trying new recipes out on guests and today was no exception. The breakfast enchiladas and tomato grits were new to me and seemed to be a hit. The one thing I changed in the recipe for the breakfast enchiladas was to use half hot sausage and half mild. Having used hot sausage before, I was afraid it would have been way to spicy in conjunction with the green chiles. They were plenty spicy with that alteration.

I have made the sticky buns several times and have enjoyed them on each occasion. I saw Ina Garten make these on her show and one of the tips she gives is to be sure the puff pastry stays cold. That is what allows the pastry to be so light and flaky.

The orange Julius is a favorite beverage for our family on special holidays. I traditionally made orange Julius for breakfast on Christmas Day and usually for Easter morning as well. It just takes orange juice up a notch.

Surprise your family one morning with a special breakfast using one or all of these recipes--or have a few friends over on a Saturday. They'll love you for it!

Orange Julius

(serves 4)

• 1/3 c. frozen orange juice concentrate
• 1/4 c. sugar
• 1/2 c. water
• 1/2 c. milk
• 1/2 t. vanilla flavoring
• 6-8 ice cubes

Blend all ingredients in blender until ice is crushed. Serve immediately.

Click here for a printable version of this recipe.

Apricot Casserole

Apricots are one of my mother's favorite fruits, and in recent years, I too have become a big fan. In the future, I'll post an apricot jello recipe that is one of my favorites. This recipe was given to me several years ago by Cheryl, a friend who also enjoys cooking. I knew it would be a winner if it came from her!

This dish makes a nice side dish to serve with pork or chicken. It is sweet and could almost be a dessert, but you only need a small helping to compliment your meal--if you can discipline yourself to eat just one helping!

1 17 oz. can apricot halves, drained
1 c. firmly packed brown sugar
1 1/2 c. Ritz cracker crumbs*
1/2 c. melted butter

Preheat oven to 325 degrees. Arrange apricots cut side up in greased casserole dish. Sprinkle with brown sugar then with cracker crumbs. Drizzle melted butter over all. Bake 35-40 minutes or until topping is browned and crusty.

*The last time I made this, I didn't have enough Ritz crackers so I added some saltine and graham cracker crumbs and it was very good!
Click here for a printable version of this page.

Tuxedo Brownies

• This is another great Pampered Chef recipe. I served them recently for a luncheon I catered and they were a big hit. Raspberry jam and raspberries are sandwiched between the brownie and a cream cheese/white chocolate layer. Chocolate and raspberries are one of my favorite combinations! If you can (and if you can afford it!), it is best to use fresh raspberries. The frozen raspberries will break down quickly and cause the brownie to get mushy. If your guests enjoy it as much as mine have, you won't have to worry about leftovers anyway!
  
  1 Package (19-21 oz.) fudge brownie mix
  1/2 c. seedless raspberry jam
  2 c. fresh raspberries or frozen whole raspberries without syrup, thawed & drained
  3 1-oz. squares white chocolate
  2 8-oz. packages cream cheese, softened
  1/2 c. powdered sugar
  1/4. c. milk
  1 8-oz. container whipped topping
  Chocolate curls (optional)

Bake brownies according to directions on package. Allow brownies to cool completely. Spread jam onto brownie. Reserve 1/2 c. of the raspberries for garnish; arrange the remaining 1 1/2c c. raspberries evenly over jam. Microwave chocolate on High 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Combine cream cheese and powdered sugar. Mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping. Spread mixture carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls**, if desired. Store in refrigerator.

**You can make chocolate curls using a vegetable peeler. Run it down the side of a chocolate bar that is very cold. You can also shave chocolate over the brownies using a microplane or grater. I purchase special kitchen tools like a microplane at stores like T. J. Maxx, Marshalls, or Ross. They are much cheaper than kitchen stores.

Yield: 15 servings